This Week in America's Test Kitchen: Maple-Glazed Pork Tenderloin

When pork tenderloin is done right, nothing can match its fine-grained, buttery-smooth texture. But even when it's perfectly cooked, this piece of meat can be sorely lacking in flavor. The cooks at America's Test Kitchen knew that a glaze was the perfect way to enhance this bland cut--but only if you could get it to stick. To ensure their coating stayed put, they used a cornstarch-and-sugar mixture to create a textured crust that could hold the sweet glaze. And to make sure the final veneer was thick enough, America's Test Kitchen borrowed a technique used by professional painters, applying it layer by layer after the previous one had dried. The result? Moist, tender meat burnished by a thick, flavor-packed maple coating.

Watch the video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).

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